Growing up, my dad used cooking sherry in many dishes including my favourite honey soy chicken wings. Consequently I now adore the fragrance of sherry and love experimenting with using it in a variety of dishes. Pedro Ximenez is a type of grape traditionally used to make sweet, rich sherry. I recently also bought a vinegar made from the PX sherry. I absolutely love the flavour and use it whenever I can! Continue reading
With so many great value weeknight restaurant specials around this winter, Thursday night dinners with my mum are getting more fancy by the week. Tonight we popped down to Booth St Bistro, just a few blocks from her place.
On Thursday nights, my mum and I have dinner together. We try to keep it local and inexpensive – the Entertainment Book vouchers come in handy! We recently realised that despite being so close to Summer Hill, we’d never been there for dinner. So we rocked on over to give Da Vinci’s a try. Continue reading
I made this recently as the main course at a dinner party, although I’m told that in Vietnam it is usually eaten as a breakfast dish. I’d happily eat it for breakfast, lunch and dinner, it’s so good. As with most stews it improves overnight so it’s best to start it the day before for maximum flavour and tenderness.